Lasagne Casserole with Meat and Red Wine Sauce

Ingredients

• ½ ounce dried porcini mushrooms
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 medium to large onion, finely chopped
• 1 large clove garlic, finely chopped
• 3 tablespoons chopped fresh Italian parsley leaves
• 1 large carrot, scraped and finely chopped
• 1 large stalk celery, including leaves, finely chopped
• ½ pound lean, sweet, fennel-flavored Italian pork sausages (about 3 links)
• 1 pound lean ground beef or pork
• 4 tablespoons tomato paste
• ¾ cup good dry red wine
• 1 can (28 ounces) tomatoes in purée, drained and coarsely chopped, purée reserved
• 1½ teaspoons salt, or to taste
• Freshly milled black pepper to taste
• 2 tablespoons salt, for cooking pasta
• 2 tablespoons vegetable oil
• 1 pound dried lasagne or narrower lasagnette noodles
• 1½ pounds (3 cups) ricotta cheese
• good pinch of freshly grated nutmeg
• 1½ cups freshly grated parmigiano
• ½ pound thinly sliced Italian salame, such as soppressata, diced
• 1½ pounds good-quality mozzarella, cut into very thin slices, or shredded

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